Method
1. Make some slits over the eggplant using a fork or a knife and broil it for around 5-6 mins. Turn the eggplant and broil it again for 5-6 mins. (you can also roast the eggplant over the gas flame). Let it cool. Peel off the skin and mash the eggplant well, keep it aside.
2. Heat little oil in a pan, pop cumin seeds, add then finely chopped onion, ginger garlic paste, green chillies , asafoetida and saute until the onions are soft and brown.
3. Add the chopped tomato cook until it mash well. Add all the masala powders and saute until oil seperates from the masala.
4. Add the mashed eggplant and cook for 8 to 10mins. Mean time microwave the peas for about 3 to 4 mins. Once the eggplant is done add the cooked peas and cook for few more mins.
5. Add salt, cilantro and little lime juice and serve with naan, roti, chapathi etc.

Tips:
- You can add water after you add the mashed eggplant to get more gravy.